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Restaurant Style Mango Lassi

A tall glass of thick restaurant style mango lassi topped with chopped pistachios and mint
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A thick, creamy mango lassi with cardamom and a pinch of salt. Blending the mango on its own and then pulsing the yogurt in is what keeps it from turning thin and frothy.

Ingredients

Units Scale
  • 330 g (2 cups) ripe mango flesh, diced, from about 2 Ataulfo or Honey mangoes, or frozen mango chunks
  • 240 g (1 cup) plain full fat yogurt, well chilled
  • 80 ml (1/3 cup) whole milk, plus a little more to loosen
  • 25 to 40 g (2 to 3 tablespoons) caster sugar or honey, to taste
  • 1/4 teaspoon ground cardamom
  • Pinch of fine salt
  • About 6 ice cubes, only if using fresh mango

To finish, optional

  • 1 tablespoon chopped pistachios
  • A small pinch of saffron threads, soaked in 1 teaspoon warm milk for 5 minutes
  • A mint sprig

Instructions

  1. Put the glasses in the freezer while you work. A lassi this thick warms up fast in a room temperature glass.
  2. Blend the mango, sugar, cardamom and salt on high for about 30 seconds, until completely smooth with no fibrous threads left.
  3. Taste it now and adjust the sugar. Mango sweetness swings enormously between fruit and this is the only easy moment to fix it.
  4. Add the ice, if you are using fresh mango, and blend again until no shards remain.
  5. Add the yogurt and milk, then pulse three or four times, just until it comes together into one colour. Do not run the blender on high again.
  6. Check the consistency. It should pour thickly and coat the back of a spoon. Loosen with a tablespoon of milk at a time if it is too thick, or pulse in a few more mango pieces if it is too thin.
  7. Pour into the chilled glasses.
  8. Finish with the chopped pistachios, a thread of the saffron milk drawn across the surface, and a mint sprig. Serve straight away.

Notes

  • Mango choice. Ataulfo, also sold as Honey or Champagne mango, and Alphonso are the right ones: sweet, low fibre, deep orange. The large red and green Tommy Atkins mango that dominates supermarkets is stringy and sour, so use frozen mango chunks instead if that is all you can get.
  • Canned pulp. Canned Alphonso pulp is excellent. Most brands are already sweetened, so leave the sugar out until you have tasted.
  • Yogurt. Plain full fat yogurt is what you want. Greek yogurt is too thick and too sour on its own, so use 180 g of it and increase the milk to 150 ml.
  • Frozen mango. Use it straight from the freezer, leave the ice out entirely, and let it sit for 5 minutes before blending so the blade is not fighting solid blocks.
  • Make ahead. Best within an hour. It keeps in a sealed jar in the fridge for 2 days but it will separate, which is normal. Whisk it by hand rather than reblending.
  • Dairy free. Thick coconut yogurt plus oat milk works well. Almond yogurt is too thin.

Nutrition

Find it online: https://zhangcatherine.com/mango-lassi-recipe/